Tracy’s root vegetable tzimmes

• 2 T vegetable oil
• 4 medium red-skinned sweet potatoes, roughly cut into large bite-sized pieces
• 4 medium orange sweet potatoes, roughly cut into large bite-sized pieces
• 4 turnips, cut into chunks (optional)
• 4 red onions, quartered
• sea salt and freshly ground black pepper, to taste
• 3 cloves garlic, sliced
• 2 cups orange juice
• 116 g brown sugar
• 200 g dried apricots
• 225 g fresh Medjool dates
• 4 cinnamon sticks (use cinnamon bark if you have)
• 4 star anise
• 2 t potato flour

1. Heat the oil in a pan and fry the root vegetables in batches until golden.

2. Place the vegetables and garlic in a deep roasting pan and season well. Combine the orange juice and sugar and pour over the vegetables. Add the apricots and dates. Add the cinnamon and star anise.

3. Cover with foil and roast for 20 minutes. Uncover and check if the vegetables are tender. If not, continue roasting until tender but not too soft.

4. Remove the vegetables from the pan, then pour the cooking liquid into a saucepan. Mix the potato flour with a bit of water, add to the pan and simmer to thicken. It should have the consistency of runny honey. Taste, and if too sweet, add some lemon juice.

5. Serve the tzimmes with the sauce.

Find more root vegetables recipes here

Production: Khanya Mzongwana
Photographer: Toby Murphy